325 for one hour. Serve warm with whipped cream or ice cream. Recipe may be doubled. My notes: The changes to the original recipe are that I added the milk and vanilla, increased the amount of flour slightly but changed it to the self-rising kind rather than the all-purpose kind, added one egg, and decreased the amount of butter by

1/2 stick. The original recipe had the butter leaking out of the pie pan to completely cover the bottom of the cookie sheet I put it on when I baked it, so that's why I cut the amount. The other changes were based on advice and hints from others. If anyone knows a good solution to the problem of the chocolate chips melting and sinking, though, let me know! Other than that...as Faylen said, the frozen pie crusts work well with this recipe, although I'd put the whole thing (including the foil pan) on a cookie sheet when baking -- especially if you use a full

2 sticks of butter! Original recipe by Nestle, altered by Tina Mancuso. Notes from the Chef: "I bit the bullet tonight and tried altering the Tollhouse Pie recipe despite my woeful amount of baking experience. I used some hints gleaned from various people and various places, and it came out great! It was spongy like cake, just like I wanted! The only problem with it was that the chocolate chips apparently were heavier than the batter, and they all melted and sank, so there was a layer of almost pure chocolate on the bottom, and the cake part on top. Gotta work on that, but it tasted really good anyway. In case anyone's interested, here's the altered recipe (which I thankfully had the good sense to write down):" - Lizzie Borden From: Lizzie Borden Date: